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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean journal of food and cookery science
Journal Basic Information
Journal DOI :
Korean Society of Food and Cookery Science
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Volume & Issues
Volume 26, Issue 6 - Dec 2010
Volume 26, Issue 5 - Oct 2010
Volume 26, Issue 4 - Aug 2010
Volume 26, Issue 3 - Jun 2010
Volume 26, Issue 2 - Apr 2010
Volume 26, Issue 1 - Feb 2010
Selecting the target year
Effects of Job Embeddedness on Job Satisfaction, Organizational Commitment and Turnover Intention - Focused on Employees of Hotel F & B Division -
Ha, Dong-Hyun ; Kim, Seong-Min ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 1~12
This study was conducted to investigate the effects of job embeddedness on job satisfaction, organizational commitment and turnover intention in the food and beverage division of hotels. In addition, this study sought to identify the effects of job satisfaction and organizational commitment on turnover intention. Based on the literature reviews, five hypotheses were tested: job embeddedness was positively related to job satisfaction and organizational commitment and negatively related to turnover intention and job satisfaction and organizational commitment were negatively related to turnover intention. The subjects evaluated in this study were employees of the food and beverage division of five or four stars hotels in Seoul. Five hundred questionnaires were distributed and 293 were collected from July 1, 2009 to August 31, 2009, using convenience sampling method. After removing useless questionnaires, a total of 250 questionnaires (five-stars hotel 177, four-stars hotel 73) were analyzed using the factor analysis, a reliability test, and structural equation modeling analysis. The results revealed that job embeddedness was positively related to job satisfaction (t=8.762), organizational commitment (t=5.364) and negatively related to turnover intention (t=-3.500). Therefore, hypothesis I, II and III were accepted. However, job satisfaction (t=-.933) and organizational commitment (t=-1.923) were not negatively related to turnover intention. Therefore, hypothesis IV and V were rejected.
Antioxidant Activity and Neuroprotective Effect of Concentrates from Commercial Sweet Persimmon Wine
Seo, Hye-Kyung ; Jang, Sun-Young ; Kim, Hyun-Jung ; Park, Hae-Ryong ; Park, Joong-Hyeop ; Ahn, Gwang-Hwan ; Lee, Seung-Cheol ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 13~17
The antioxidant activity of commercial sweet persimmon wine concentrate (SPWC) was evaluated by determining the total phenol content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, reducing power (RP), and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities. TPC in the SPWC was
gallic acid equivalents (GAE)/g, which corresponds to 31.59 mg GAE/100 mL of the wine. The IC50 for the DPPH radical scavenging activity, RP, and ABTS radical scavenging activity of SPWC were 2.96, 1.44, and 0.48 mg/mL, respectively. The neuroprotective effect of SPWC against glutamate-induced neurotoxicity in N18-RE-105 cells was investigated. Treatment of N18-RE-105 cells with various SPWC concentrations under glutamate resulted in the induction of a protective effect in a dose-dependent manner, as determined by the MTT reduction assay. These results suggest that SPWC exhibits considerable antioxidant and neuroprotective activity.
Antioxidative Activities of Enzymatic Digests from Dried Citrus unshiu and Citrus grandis Peels
Hyon, Jae-Seok ; Kang, Sung-Myung ; Senevirathne, Mahinda ; Koh, Won-Joon ; Yang, Tai-Suk ; Oh, Myung-Cheol ; Oh, Chang-Kyung ; Jeon, You-Jin ; Kim, Soo-Hyun ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 18~25
This study was carried out to investigate the total polyphenol and flavonoid contents and antioxidative activities of enzymatic digests from dried Citrus unshiu and C. grandis peels. The yields of digests from dried C. unshiu and C. grandis peels were high in viscozyme (a carbohydrase) and kojizyme (a protease), and enzymatic digests from dried C. grandis peels appeared highly comparable to those of C. unshiu. Total polyphenol contents were high in ultaflo (a carbohydrase) and alcalase and flavourzyme (proteases), and the digests from dried C. unshiu peels appeared high in comparison to C. grandis. Total flavonoid contents were high in ultaflo, alcalase, and water extract. DPPH radical scavenging activities appeared very high in digests from dried C. grandis peels in comparison to C. unshiu, and was the highest in viscozyme and kojizyme. The viscozyme digest displayed particularly high activity. Hydrogen peroxide scavenging activities increased somewhat with increasing amounts of digests, but displayed very high activity, more than 91%, except kojizyme the digest from dried C. unshiu peel, at 2.0 mg/mL. Alkyl radical scavenging activities increased rapidly with increasing amounts of digest, and all enzyme digests from dried C. unshiu and C. grandis peels displayed very high activities at more than 0.5 mg/mL. Hydroxyl radical scavenging activities increased rapidly with increasing amounts of digests, and all enzymatic digests from dried C. unshiu and C. grandis peels displayed relatively low activities in comparison to other activated oxygen species.
Quality Characteristics of Jeolpyeon with Addition of Jujube Concentrate
Chae, Kyung-Yeon ; Choi, Eun-Jeong ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 26~31
The aim this study was to determine the optimum amount of jujube concentrate to add to rice flour in the preparation of Jeolpyeon (jujube rice cakes). According to the results, the moisture contents of Jeolpyeon with jujube concentrate were 50~53%. The L-value decreased with increasing addition of jujube concentrate, whereas the a-value increased, and the b-value did not differ by the addition of jujube concentrate except for the 0% sample. According to the results of mechanical evaluation, hardness decreased with increasing amounts of added jujube concentrate, whereas cohesiveness and springiness increased. Chewiness did not differ significantly as a result of addition of jujube concentrate, and gumminess and adhesiveness did not differ significantly (16% at most). The 12% jujube concentrate sample received the highest overall-acceptability scores from sensory evaluation results. In conclusion, according to its sensory and mechanical qualities, the optimal Jeolpyeon formulation consisted of 12% jujube concentrate added to rice flour.
Quality Characteristics of Mugwort-Sulgi with Chemical Leavening Agents
Im, Seok-Soon ; Hwang, Yun-Yi ; Jun, Mi-Ra ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 32~40
This study was performed to determine the quality characteristics of mugwort-Sulgi with added chemical leavening agents. Mugwort-Sulgi was prepared with different levels of baking soda (0.3, 0.6, and 0.9%) and baking powder (0.3, 0.6, and 0.9%) and stored for 4 days. The a value significantly decreased with the addition of baking soda, and the b value significantly decreased over storage time. The pH value was significantly increased by the addition of baking soda, and significantly decreased with baking powder. The rate of swelling and poring was significantly increased with the addition of baking powder, and significantly decreased with baking soda. Hardness, springiness, cohesiveness, and gumminess were significantly increased with the addition of baking soda, while it significantly decreased with the addition of baking powder. According to sensory evaluation, taste, texture, and overall acceptance were highest in mugwort-Sulgi with 0.6% baking powder.
Contribution of Emotional Labor to Job Stress of Dietitians in School Foodservice
Kim, Hyun-Ah ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 41~53
The purposes of this study were to: a) investigate personal and foodservice operational factors affecting job stress of school foodservice dietitians, b) analyze the contribution of emotional labor to job stress of school foodservice dietitians. A survey was conducted from May 2 to June 13, 2008 to collect data from school foodservice dietitians (N=546). 206 questionnaires were returned completed, and 15 improperly-completed questionnaires were excluded. Finally, 191 questionnaires were used for final statistical analysis (usage rate : 34.98%). The results of the study were as follows. First, personal variables significantly affecting dietitians' job stress were 'monthly bills(p<0.05)' and 'total length of time in school foodservice (p<0.05)'. Second, foodservice operational variables affecting dietitians' job stress were 'school level (p<0.05)', 'type of school foodservice management (p<0.01)', 'number of meal service times (p<0.05)', 'total number of meals served per day (p<0.001)', 'number of meals served per day for students (p<.001)', 'number of meals served per day for teachers (p<0.001)', and 'number of foodservice staff (p<0.001)'. Third, emotional labor was found to contribute significantly to the job stress of dietitians in school foodservice (p<0.001). It was found that as dietitians experience more emotional labor at work, more job stress is experienced. Stress management is a very important and meaningful contributor to foodservice quality as well as to personal well-being for workers in school foodservice. Therefore, it is proposed that management of emotional labor is essential for stress management. Further, emotional labor and job stress should no longer be considered a personal matter, but rather should be approached systematically in all aspects of a school foodservice organization.
Optimization of Sulgidduk with Green Laver Powder Using a Response Surface Methodology
Kim, Hyun-Sook ; Lyu, Eun-Soon ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 54~61
This study was performed to determine the optimal manufacturing conditions adding green laver, which has a rich aroma and unique taste, to Sulgidduk. The variables in green laver Sulgidduk production were amounts of green laver powder and water. Six sensory characteristics were used for sensory evaluations, including color, green laver flavor, green laver taste, moistness, softness, and elasticity. The optimal amounts of the powder and water were found to be 6.84 g for green laver powder and 31.08 g for water, satisfying a target sensory score (7.0/9.0) according to a response surface method. Sulgidduk with these optimal amounts of green laver and water was tasted by 118 consumers and showed a high acceptability score (6.94). Older consumers (
30 years old) preferred the color and flavor of green laver significantly more than younger consumers (
29 years old) did (p<0.01). Color analysis results of green laver Sulgidduk were significantly different in brightness, redness, and yellowness from those of Sulgidduk (control)(p<0.01). Texture analysis scores of green laver Sulgidduk were significantly lower than those of Sulgidduk (control) in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness, and they were significantly different in adhesiveness and chewiness (p<0.05).
Sensory Characteristics of Doenjang with Added Licorice Powder as Assessed by Response Surface Methodology
Kim, Mi-Lim ; Park, Eun-Jung ; Jeong, Ji-Suk ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 62~71
The followings describes the result of making doenjang with added licorice (Glycyrrhiza uralensis) powder. and investigating its sensory characteristics and physicochemical quality. General preference was high at 20% salinity and 2% licorice (LD204), and 16% salinity and 2% licorice (LD162). The moisture content was unchanged in the control group, while it was reduced in LD204 and LD162 in the first week of fermentation, but showed little change after then. pHs were all in the range 5.90~5.97 on day 0, but decreased from 5.90 to 5.72 in the control group in the fifth week. LD204 changed from 5.95 on day 0to 5.42 in the first week, and then it gradually increased again and became 5.93 in the fifth week, which was similar to that of day 0. LD162 was 5.97 on day 0 and showed cyclic slight increases and decreases in the first week. It increased to 6.32 in the fifth week, which was higher than that of day 0 that is, its pH was higher than that of LD204. The acidity showed a difference right after it was made. In the control group, lactic acid content gradually increased from 0.16% on day 0 to the highest, 0.59%, in the fourth week. It slightly decreased in the fifth week. LD204 slowly increased from 0.25% on day 0 to a maximum, 0.50%, in the fourth week. It also slightly decreased in the fifth week, quite similarly to that of the control group. LD162, gradually increased from 0.22% on day 0 to the highest, 0.49, in the third week, and decreased after the fourth week. Salinity was 29.5%, 22.0%, and 18% in each of the control group, LD204, and LD162 on day 0 but increased to 34.0%, 29.0%, and 26.0% in the fifth week. Soluble solid was
in each of the control group, LD204, and LD162 on day 0, but slightly increased to
on the fifth day. It is thought that because of the sweetness of licorice, the higher-salinity doenjang earned a higher sensory test score than that of traditional doenjang. If its salinity is lowered a little, it could be used as a sauce, even possibly having medical effects as well.
A Study Perception of Kyung-Book Local Foods by Characteristics
Min, Young-Hee ; Park, Geum-Soon ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 72~78
This study aimed to obtain basic data toward fostering understanding and interest in local foods, to the overall end of enhancing development and popularization of such foods. It also gives direction toward promotion of local food by researching attitudes toward local foods and viewpoints on requirements for improvement of such, among university students living in the Daegu-Kyungbuk area. The results of analyzing perceptional scores for native local foods in Kyungbuk by characteristics t showed statistically significant differences according to sex and duration of residence in Kyungbuk. Obstacles to the promotion of local foods include lack of marketing, lack of specialized restaurants, lack of knowledge, lack of menus, lack of generalization, and high price. The results of analyzing viewpoints on requirements for improved perception of local foods, there were statistically significant differences in active advertisement and marketing, diversity of local foods, and duration of dwelling.
Biological Activities of Hot Water Extracts Made from Yuza(Citrus junos SIEB ex TANAKA) Peel Cultivated in Namhae
Shin, Jung-Hye ; Yang, Seung-Mi ; Kang, Min-Jung ; Lee, Soo-Jung ; Kim, Sung-Hyun ; Sung, Nak-Ju ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 79~87
The antioxidant activity of hot water extracts made from Yuza (Citrus junos SIEB ex TANAKA) cultivated in Namhae Changseon, Seolcheon and Idong-myeon was analyzed. The total phenolic compound content was significantly higher in the Seolcheon sample (116.06 mg/100 g) than in Idong or Changseon. Flavonoids and hesperidin contents were not significantly different among samples. The electron-donating ability of the Yuza peel hot water extracts was activated to over 55% in all samples with
added to the reaction system, with especially high in the Seolcheon sample (85.70%). Also, the reducing powder in
added to the reaction system was showed significantly higher in the Seolcheon (0.82) than in the other samples. The ABT cation decolorization capacity of Yuza peel extracts was activated to over 50% in all samples when
of water extracts were added to the reaction mixture, and the activity was the highest (67.59%) in the Idong samples. The nitric oxide scavenging activity was lower than 45% in all samples, with the activity of Changseon significantely lower than the other samples. The antioxidant activity of the
-carotene linoleic acid system was 33.30~42.22% when
water extracts was added to the reaction mixtures, of which the activity in the Yuza cultivated in Seolcheon showed the highest.
Antioxidative Activities of Dried and Fresh Citrus Peels in Jeju
Hyon, Jae-Seok ; Kang, Sung-Myung ; Senevirathne, Mahinda ; Koh, Won-Joon ; Yang, Tai-Suk ; Oh, Myung-Cheol ; Oh, Chang-Kyung ; Jeon, You-Jin ; Kim, Soo-Hyun ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 88~94
This study was carried out to investigate the total polyphenol and flavonoid contents and antioxidative activities of the methanol extracts of Citrus sunki, C. unshiu and C. natsudaidai peels before and after drying. Total polyphenolic content was high in the citrus peels before drying compared to the dried peels, and highest in the order of C. sunki, C. natsudaidai and C. unchiu. On the other hand, flavonoid content was high in the dried citrus peels than in the citrus peels before drying, and was highest in the order of C. unshiu, C. natsudaidai, C. sunki, but in dried peels it was highest in the order of C. natsudaidai, C. unshiu, C. sunki. DPPH radical scavenging activity was highest in the order of C. natsudaidai, C. unchiu, C. sunki, and that in the citrus peels before drying was higher than in the dried peels. Inparticular, C. natsudaidai peels before drying showed higher activity than vitamin C in 0.5 or 1.0 mg/100 g. Hydrogen peroxide scavenging activity was highest in the order of C. unshiu, C. natsudaidai, and C. sunki in the citrus peels before drying. The dried peels were highest in the order of C. unshiu, C. natsudaidai, C. sunki at 0.5 mg/100 g, but high in order of C. natsudaidai, C. unshiu and C. sunki at more than 1.0 mg/100 g. Inparticular, all C. natsudaidai peels displayed high activity more than 87% at 2.0 mg/100 g. Clear patterns in alkyl radical scavenging activity could not be confirmed in Citrus species whether before or after drying of peels. Hydroxyl radical scavenging activity was highest in the order of C. natsudaidai, C. unshiu and C. sunki but was relatively low compared to the scavenging activity of other activated oxygen species.
A Study on the Development of Vinegar Beverage Using Yacon Roots(Smallanthus sonchifolius) and Analysis of Components Changes During the Fermentation
Lee, Seung-Yeon ; Yoo, Kyung-Mi ; Moon, Bo-Kyung ; Hwang, In-Kyeong ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 95~103
The objective of this study was to develop a functional vinegar beverage using yacon roots, and examine the components' changes during fermentation. The alcohol fermentation was conducted by inoculation of Saccharomyces cerevisiae into yacon root juice with sugars. After 10 days of fermentation at
, yacon wine contained 13% alcohol and
sugar contents. The yacon wine at 5% alcohol was fermented by Acetobacter aceti(KCTC1010) with 250 rpm agitation rate at
for 12 days. The acidity of yacon vinegar reached 4.4% after 12 days' fermentation. Statistically (p<0.05), the amount of Acetobacter aceti, pH, alcohol, with total polyphenol content of samples decreased with acidity, whereas individual sugar contents increased. Furthermore organic acids, total sugar, phenolic acids content, total antioxidant capacity, and color were not different among the five samples. The yacon vinegar beverage was prepared with high fructose syrup through the dilution of yacon vinegar. After making the yacon vinegar beverage, the pH, acidity, total sugar, and total microbial content were examined every week over 4 weeks' storage. There were no changes in the samples during that time.
Changes in Myrosinase Activity and Total Glucosinolate Levels in Korean Chinese Cabbages by Salting Conditions
Hwang, Eun-Sun ;
Korean journal of food and cookery science , volume 26, issue 1, 2010, Pages 104~109
Korean Chinese cabbage (Brassica campestris L. ssp. pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a series of relatively unique secondary metabolites of amino acids called glucosinolates. Although glucosinolates do not appear to be bioactive, they are hydrolyzed by plant myrosinase when the cells in plants are damaged, and release biologically active compounds such as isothiocyanates, nitriles, and thiocyanates. The objective of this study was to determine the myrosinase activity and total glucosinolate levels of Korean Chinese cabbages by different salting times (0, 12, 18, and 24 h) and salt concentrations (6, 10, 14%). The total water content, salt content, and pH of brined cabbages decreased with increasing salting time. The myrosinase activity as determined by a glucose kit, decreased with increasing salting time and salt content. The total glucosinolates were purified using an anion exchange column and measured by UV-visible spectrophotometer. The fresh Korean Chinese cabbages contained
dry weight of glucosinolates. However, the total glucosinolates of brined cabbages decreased with increasing salting time and salt concentration. After 24 h of salting time, the total glucosinolates of brined cabbages rapidly decreased by
in 6%, 10%, and 14% salt solution, respectively. Overall, the total glucosinolate levels of Korean Chinese cabbages were found to vary inversely with salting time and salt concentration.